Serves 3-4

• 1 chicken breast
• 4-6 new potatoes, chopped
• 1 yellow onion, chopped
• 1+1/2 red, orange, or yellow bell peppers, chopped
• 1 c light coconut milk
• 1/4 c vegetable stock
• 2 tsp vegetable oil
• 1 tsp sugar
• 1/2-3/4 tsp cardamom
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/2 tsp ancho chile powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp coriander
• 1/4 tsp paprika
• 1/4 tsp cloves
• 1/8 tsp turmeric
• 1/8-1/4 tsp lemon juice

1. Cook the chicken and the potatoes using whatever method you like. (I put the chicken in boiling water for 3 seconds, lowered the heat to just below boiling, and cooked it for about 15-20 minutes, until it reached an inside temperature of 170 degrees (using our handy instant(ish)-read thermometer). I just cooked the potatoes in water in the microwave until they were tender, about 8-12 minutes.)
2. Shred the chicken with a fork (I also used my fingers quite a bit), and set aside. Heat the olive oil in a skillet on medium heat, and then saute the onions and pepper until tender. Add the coconut milk and stock. Add all of the dry ingredients from the sugar through the turmeric. Taste the sauce, and adjust spices as desired. If you’d like just a tiny hint of acid taste, add the lemon juice.